Hey there! So, I have to share my latest obsession with you – French Onion Funeral Potatoes. Trust me, they’re as comforting as they sound. I remember the first time I tried it was at a family gathering, and wow, it was like a warm hug in a dish. I just knew I had to recreate it in my own kitchen. Plus, it’s got this crispy, cheesy goodness that’s hard to resist.
Why You’ll Love This
I make this whenever I need a dish that pleases a crowd (or just when I want to indulge myself, let’s be honest). My family goes crazy for this because it’s rich, savory, and oh-so satisfying. One time, I tried to make it without the crispy topping and—yep, never again. It was still good, but not great!
Ingredients
- 1 bag (30 oz) frozen hash browns, thawed (I sometimes use fresh potatoes when I’m feeling fancy)
- 1 can (10.5 oz) cream of chicken soup (cream of mushroom works too if you’re feeling adventurous)
- 1 1/2 cups sour cream
- 1 cup shredded cheddar cheese (my grandmother swears by sharp cheddar, but any cheddar will do)
- 1/2 cup melted butter
- 1 packet French onion soup mix
- 2 cups crushed cornflakes or crispy fried onions for topping (both have their charm, but cornflakes are my go-to)
Directions
- First, preheat your oven to 350°F (175°C). Oh, and make sure your oven actually heats up; learned that the hard way.
- In a large bowl, mix the thawed hash browns, cream of chicken soup, sour cream, cheddar cheese, melted butter, and French onion soup mix. This is where I usually sneak a taste, because why not?
- Pour the mixture into a greased baking dish. Don’t worry if it looks a bit weird at this stage—it always does!
- Sprinkle the crushed cornflakes or fried onions over the top. Here’s where you can get creative with your toppings.
- Bake for 45 minutes to an hour, or until it’s bubbly and golden brown. It’s hard to wait, but trust me, patience pays off!
Notes
So, I found out that letting it sit for about 10 minutes after baking helps it set a bit, making it easier to serve. Also, if you’re missing sour cream, plain Greek yogurt can be a decent stand-in.
Variations
I once tried adding some bacon bits on top (because bacon makes everything better, right?), and it was a hit. However, adding too many veggies kinda turned it into a casserole wannabe—not as successful.
Equipment
If you don’t have a big baking dish, I’ve used two smaller ones placed side by side. Works like a charm!
Storage Information
You can store leftovers in an airtight container in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love serving this with a simple green salad to balance out the richness. Sometimes I even throw in a bit of dressing drama by making my own vinaigrette.
Pro Tips
I once tried rushing the potato thawing process and regretted it because it turned a bit watery. Trust me, slower is better in this case.
FAQ
Can I make this ahead of time? Absolutely! You can prepare it the night before and bake it the next day. Just cover it well in the fridge.
What if I don’t have French onion soup mix? No worries! A mix of beef broth powder with some onion powder and a pinch of garlic powder can do the trick.
For more comforting recipes like this, check out Food Network or take a peek at AllRecipes for inspiration. Happy cooking!